Deeli Recipe Reviews (Pg. 3) - Allrecipes.com (13582154)

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Super Scrambled Eggs Number One

Reviewed: Nov. 17, 2012
I switched the bacon with finely diced ham and the milk with sour cream (didn't have bacon or milk on hand), sauteed onion (sweet red) before adding the egg, sour cream and ham mixture to the skillet and wrapped (burrito style) in a warmed corn tortilla for serving. Yum!
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2 users found this review helpful

Omelet in a Mug

Reviewed: Nov. 3, 2012
Have been doing this for years and and years and just switch up the ingredients according to what have on hand. Love it that you can simply eat it out of the mug even on the go! The one thing I do differently is use three eggs yolks and one egg white because am not a fan of whites except using for meringue. Oh, and I slather room temp butter instead of cooking oil to coat the mug ;-)
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3 users found this review helpful

Delish Black Mission Figs!

Reviewed: Aug. 18, 2012
The addition of prosciutto sounds wonderful! Being that my paternal grampa was from Greece I highly recommend trying this recipe with Feta instead of goat cheese ;-) They taste awesome grilled too! One more tip for those who might like to try an additional flavoring is to whisk together an equal amount of honey and red wine vinegar for drizzling.
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11 users found this review helpful

Japanese Sushi Rice

Reviewed: Aug. 10, 2012
I am with the others who have mentioned you need to use rice vinegar. The only reason you might want to use any sugar is if the brand of vinegar is not sweet enough for your taste and no way do you cook the seaweed in the rice for sushi rice! You also don't need to use expensive sushi rice for it to be good and can use a very inexpensive substitute called Calrose rice that's available in almost every single grocery store.
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2 users found this review helpful

Mexican Caviar

Reviewed: Aug. 8, 2012
This is really, really good but am disappointed because thought by the title that it would include roe; nothing is a caviar unless it contains roe. I'll still use this recipe though and just call it Mexican Relish.
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3 users found this review helpful
Photo by Deeli

Asian Style Paper Wrapped Chicken

Reviewed: Jun. 14, 2012
A fun and tasty treat! I found the paper packets for this dish at a local mom and pop Asian market and fried half in foil packets and half in paper packets in a wok. Using either type of packet worked great. The presentation was prettier with the paper but the fun part about the foil was the mystery of not being able to see what was in the packets. One thing I would suggest, Sean, is to add one teaspoon of sesame oil to the ingredient list. Searched online for photos (my camera was out of batteries) and added a couple here so viewers know what the completed foil and paper packets look like. Next time I make these am going to try it with my Yakitori Tare marinade simply to taste the difference between them being fried versus grilled on a skewer. Thanks for sharing your recipe!
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8 users found this review helpful

Parmesan Baskets

Reviewed: Jun. 7, 2012
I make parmesan crisps all the time but it never occurred to me to take one more step and form them into little bowls and fill with your favorite choice of goodies! Thanks so much for the idea!
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0 users found this review helpful

Grilled Pizza Wraps

Reviewed: Jun. 7, 2012
I like your idea of using pizza toppings. I switched the pepperoni with Canadian bacon.
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3 users found this review helpful

Backyard Cooper Burgers

Reviewed: Jun. 6, 2012
Your recipe is awesome and a five star as is! However, I can't help tweak a recipe to my liking but the only true change I made with your recipe was to use 1/3 heaping cup fresh finely shredded parmesan. I know garlic powder and onion powder is easier but I took the extra effort for the fresh equivalents (3 tbsp plus 1 tsp minced garlic and 1 heaping tbsp fresh minced onion). I also made the entire five pounds and simply placed wax paper between the many extra uncooked patties, placed them in a zip lock bag and froze them for future use ;-)
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39 users found this review helpful

Pan-Fried Asparagus with Onions

Reviewed: May 31, 2012
Five star for a very good quick and easy basic recipe! I wasn't in the mood for the butter flavor so used extra virgin olive oil instead. Also, used a sweet red onion because that's what I had on hand and it turned out great because the sweeter flavor was divine! Didn't use any seasoning because decided ahead of time to serve garnished with fresh finely shredded parmesan and sliced (julienne style) pre-cooked pancetta instead.
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4 users found this review helpful
Photo by Deeli

Red-Neck Turtle Burgers

Reviewed: May 22, 2012
Love your choice of flavorings for the Turtle Burgers! I won a contest two years ago for them but mine included no seasoning ideas so my hats off to you! Have added a photo so everyone can see what they look like cooked :-)
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19 users found this review helpful

Pretty Chicken Marinade

Reviewed: May 21, 2012
Very, very nice marinade and love the use of liquid smoke! Used regular soy sauce and wasn't too salty at all and fresh minced garlic, yum. Can't help but wonder why you shouldn't marinate for more than four hours (I marnated mine for almost 24 hours and it was great)? If your thoughts were because of the lemon juice, well, citrus won't 'cook the chicken' but over marinating fish with citrus based marinades will and there are actually even recipes that use citrusy/acid based marinades to cook the fish rather than using heat methods. For those who say their chicken was dry it's because it was over cooked and/or grilled without the lid on.
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20 users found this review helpful

Caprese Burger

Reviewed: May 14, 2012
Delizioso!!! . I find your recipe absolutely delightful! I used your suggestion of substituting basil pesto for the basil, parmesan and garlic mixture, another reviewer suggestion of using sun dried tomatoes in lieu of tomato paste and yet another suggestion by another reviewer of using Ciabatta bread which I brushed with a bit of garlic infused extra virgin olive oil and lightly toasted.
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34 users found this review helpful

Bacon Popcorn

Reviewed: May 6, 2012
My grama used to make popcorn this way but since I only cook bacon once in a blue moon I cheat and use J&D's Bacon Salt - LOL! I will be holding on to your recipe for the rare occasions I do make bacon though! Oh, and the addition of finely shredded cheddar sounds delightful!
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4 users found this review helpful

Quick Taco Salad

Reviewed: Apr. 28, 2012
Ahhh, someone after my own heart! Have done this since I moved away from home four decades ago with leftovers from Build Your Own Taco meals. Many who I serve to don't like taco seasoning so opt to use plain ground meat instead. Besides ground beef or chicken try pork because it's tasty too. And simply 'must' add diced avocado that has been tossed in lemon or lime juice and some fresh chopped cilantro to the ingredient list too
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44 users found this review helpful

Birdman's Caesar Salad Dressing

Reviewed: Apr. 21, 2012
I have a recipe very similar to yours here so I can tell that when I give yours a try I'll like it :-) For those worried about using raw eggs you can use one tablespoon of mayonnaise per egg as a substitute or two to make the dressing creamier. I suggest using a good quality mayo because otherwise the flavor will be 'off'.
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16 users found this review helpful

Fried Asparagus Sticks

Reviewed: Mar. 24, 2012
I love your idea of using lemon zest and double coating the asparagus! Might I suggest placing the seasonings in the flour instead of the buttermilk because most of the seasoning will simply drip off before being rolled in the flour otherwise. If it's in the flour it will stick.
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20 users found this review helpful

Chele's Halibut

Reviewed: Mar. 3, 2012
The green onions and parmesan definitely gave this halibut a very nice pleasing flavor but there really was no point to adding the dried dill. Dill has little or no flavor after being cooked for that long a period of time and especially so when using dried dill. I suggest using two or three pinches of chopped fresh dill weed instead. Also, a word of caution about placing a baking dish under a broiler and especially if it's Pyrex brand because they often cannot withstand that high of heat and will shatter even if it had already been at oven temperatures. I learned that first hand and felt like a fool when reading the bottom of my other Pyrex baking dish afterwards; "No Stove Top - No Broiler". It took not only losing a baking dish but also all the yummy food that was in it :-( ********** I am adding an answer to RckyMtnGirl's question of how someone could have originally rated this recipe on March 3rd but she didn't see the recipe posted until March 6th. Well, it was originally posted early Saturday morning of the 3rd and I tried it that afternoon ;-)
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48 users found this review helpful

Grilled Lemon Parmesan Asparagus

Reviewed: Feb. 25, 2012
Am giving your tasty recipe a four star rating. Would have given it a five had you punched up the flavor by marinating the asparagus first. To marinate: Place the asparagus in a shallow baking dish, triple the lemon juice and olive oil, drizzle over the asparagus and marinate at room temperature for one hour, turning about three or four times. Then drain off the marinade and toss with the parmesan to coat. Be sure to use fresh Parmesan instead of the jarred type that has added salt and chemicals to keep it from lumping during storage. If your grill doesn't have a grill plate use two bamboo skewers instead of one to thread asparagus spears for easy turning and to help keep the asparagus from slipping through the bars. Heck, whether you have a grill plate or not use the skewers for easy turning ;-) If you're a garlic and lemon flavor lover add one teaspoon of minced garlic to the lemon and oil marinade.
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65 users found this review helpful

Ukrainian Chicken Kiev

Reviewed: Jan. 14, 2012
William, you have a really good personal recipe here! Thanks for sharing it! I don't keep bread crumbs on hand because I prefer the lighter, crispier Panko crumbs so used them instead. I also sprinkled one tablespoon of Panko on each piece of butter just before rolling the chicken to add more depth in the center. I am with others who are disgusted at the juvenile comments being left here! For those who mentioned the chicken being dry either the oil was probably not the right temperature and/or was over cooked. One other possibility is that they're simply not a white meat lover (white meat generally is on the dryer side) so just use chicken thigh meat instead.
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23 users found this review helpful

Displaying results 41-60 (of 74) reviews
 
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